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             Butylated hydroxyanisole, also known as tert-butyl-4-hydroxyanisole, butylated anisole, or BHA for short, is a mixture of two components (3-BHA and 2-BHA). The molecular formula is C11H16O2, and the relative molecular mass is 180.25. The antioxidant effect of butylated hydroxyanisole is achieved by releasing hydrogen atoms to block the auto-oxidation of oils.

On October 27, 2017, the list of carcinogens published by the World Health Organization's International Agency for Research on Cancer was preliminarily sorted for reference, and tert-butyl-parahydroxyanisole (BHA) was included in the list of 2B carcinogens.

Foreign nameButyl hydroxyanisole
Alias tert-butyl-p-hydroxyanisole; butyl anisole
Chemical formula C11H16O2
Molecular weight 180.25
CAS accession number 25013-16-5
EINECS Accession No. 246-563-8

Application

As a fat-soluble antioxidant, butylated hydroxyanisole is suitable for oily and fat-rich foods. Due to its thermal stability, it can be used in frying or roasting conditions. In addition, butylated hydroxyanisole has a strong antioxidant effect on animal fats, while it has a poor antioxidant effect on unsaturated vegetable fats. Butylated hydroxyanisole can stabilize the pigment of raw beef and inhibit the oxidation of ester compounds.

Butylated hydroxyanisole in combination with sodium tripolyphosphate and ascorbic acid retards spoilage in frozen pork chops. Butyl hydroxyanisole can slightly extend the shelf life of spray-dried whole milk powder and improve the shelf life of cheese. Butylated hydroxyanisole can stabilize the color of chili peppers and chili powder, and prevent the oxidation of foods such as walnuts and peanuts. BHA is added to baking oil and salt to preserve the aroma of baked goods and salty peanuts. Extend the shelf life of baked goods. Butylated hydroxyanisole can be mixed with other fat-soluble antioxidants for better results. For example, butylated hydroxyanisole and dibutylated hydroxytoluene can protect carp, chicken, pork chops and frozen smoked pork slices. Butylated hydroxyanisole or a mixture of dibutylhydroxytoluene, propyl gallate, and citric acid, added to butter used to make candy, inhibits candy oxidation.